Well, here we have it.
Poached eggs take a bit of technique. I am now sufficiently confident to show it.
The trick is vinegar. It causes the egg white to pull in.
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Butter mixed with coconut oil and heated to melting. Slowly drizzled into egg yolk plus flavorings while whisking. Poured too fast. Failed to thicken. Doesn't really matter because it's to be heated to 145℉ whereupon it thickens.
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nice post. thanks.
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